Beat the Heat This Summer With Delicious Salads
Well summer has definitely arrived! Our high today is supposed to be 98 degrees (my family in Texas would say “that’s spring weather!”) and the meteorologist didn’t even add in the usual “10% 
chance of rain” line they always include in their forecast to cover their bases! This is the time of year when you get into your car at the end of a long day at work and immediately feel your makeup melt right off your face…like “do I need a bib or something?” And it seems like you pull into the driveway just about the time the car cools off and the A/C has finally dried your sweaty pits (that’s probably TMI).
“It’s a sure sign of summer if the chair gets up when you do.” Walter Winchell
At the end of these long, summer days it is sometimes hard to get motivated to cook over a hot stove when you get home. Which is why I love summer salads! They are so versatile…choose whatever meat (or not), vegetables, fruits, seasoning profiles and dressings you are in the mood for…then choose your salad style (layered, mixed, decomposed). Your meat can be quickly prepared, or you can have it cooked ahead of time if you want; and you can chop and store many of your veggies/fruits ahead of time as well. Add a piece of crusty bread and a cool refreshing drink and you have summer on a plate (or in a bowl). And salads can also be served in a tortilla or lettuce leaf as a wrap to change things up! There’s no end to the possibilities!
“Deep summer is when laziness finds respectability.” Sam Keen
My decomposed Taco Salad is served with some fresh salsa and a Chipotle Aioli made from paleo-friendly mayo. Its’ southwest flavors come from chili powder, cumin, and a hint of cayenne. I added paleo wraps from Julian Bakery, and carb-smart tortillas for the non-paleo eaters in the house.
The layered shrimp salad is packed with grilled shrimp, avocado, bacon, and drizzled with a Smoky Chili Dressing, made with Sriracha powder, smoked paprika, and coconut milk. Both salads were easy, cool, nutritious, delicious…and gone!
So, when it’s too hot to cook throw together an amazing, crisp salad with lots of good stuff and call it done. And while you’re at it, don’t forget to add A Slice of Spice to your every day!
Michele
Deconstructed Taco Salad
Delicious Taco Salad for those hot summer days.
Ingredients
- 2 lbs ground beef, chicken, or turkey
- 1 onion - chopped
- 1 clove garlic - chopped
- 2 tsp chili powder
- 2 tsp cumin
- 1/4 tsp cayenne powder optional
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 2 tomatoes - chopped
- 1 head lettuce - chopped or shreds
- 1-2 avocados - chopped
- 1/2 cup natural salsa - optional
- 1/2 cup simple homemade mayonnaise
- 1/2 tsp chili powder
- 1/2 tsp chipotle powder
- salt to taste
Instructions
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In olive oil, saute onion and garlic for about 2 minutes, until they start becoming fragrant.
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Add ground meat, chili powder, cumin, cayenne, salt and pepper, and brown until cooked through.
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Drain meat mixture well and allow to cool, then place in the center of a large salad bowl.
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For chipotle aioli: Mix may with chili powder, chipotle powder, and salt to taste. Allow flavors to blend for a few minutes. You can adjust seasoning to your specific taste or the flavor profile of your dish.
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Add other chopped vegetables or garnish with cheese if you prefer.
Recipe Notes
Meat mixure can be made ahead and stored in the refrigerator until you are ready to make the salad. Allow to come to room temperature or heat up slightly before serving.
Layered Shrimp Salad
What says summer better than spicy shrimp on a layered salad?
Ingredients
- 2 lbs small shrimp (40-60 count) - shelled and deveined
- 1 clove garlic - chopped
- 1 tbsp Old Bay seasoning (or similar)
- 1 bag shredded lettuce
- 2 tomatoes - chopped
- 2 avocados - chopped
- 8 strips bacon - cooked and crumbled
- 2 English Cucumbers
- 8 oz chopped mushrooms
- 1/2 cup coconut milk
- 1 tsp sea salt or more to taste
- 1 tsp smoked paprika
- 1 tsp sriracha powder
Instructions
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Add olive oil to skillet and heat on med high. Add garlic and cook until fragrant (about 1 minute).
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Add shrimp and Old Bay, and cook until shrimp are white throughout (about 4 minutes).
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Remove from heat and allow to cool.
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In a trifle bowl or straight-sided salad bowl, layer vegetables and bacon so you can see each layer as you build the salad.
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Add shrimp to the top. Just before serving drizzle dressing over the entire salad.
Recipe Notes
The shrimp can be cooked ahead of time and stored in the refrigerator. Serve with tortillas or paleo wraps for a change of pace.
